Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 2 ripe bananas, peeled
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, corn starch, and salt. Set aside.
- Cream the softened butter, bananas, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the vanilla extract until combined.
- Stir in the flour mixture just until combined. Stir in the chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper or lightly spray them with cooking spray.
- Use a cookie scoop to portion the dough onto the prepared cookie sheets.
- Bake for 9–10 minutes, or just until the tops start to turn light golden brown.
- Let the cookies cool completely on the cookie sheets.
Notes
- Use ripe bananas for the cookie dough.
- Refrigerate the dough for 30 minutes before baking.
- Allow the cookies to cool completely on the baking sheets.
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American